Almond Flour Pumpkin Donut Holes
Soft, perfectly spiced, and rolled in a sweet cinnamon coating, these Pumpkin Donut Holes are such an easy fall treat! They're made with almond flour, baked in the oven, and ready in about 35 minutes. No frying, eggs, or donut pan needed!
Servings: 4 servings
Calories: 193kcal
Ingredients
Pumpkin Donut Holes
- 1 cup almond flour superfine blanched, 112g
- ¼ cup pumpkin puree 100% pure pumpkin, 61g
- ¼ cup maple syrup 59ml
- 1 teaspoon pumpkin pie spice
- ½ teaspoon vanilla extract
- Pinch of salt
Cinnamon Pumpkin Coating
- ¼ cup granulated sweetener depending on brand, about 27.5g
- 1 teaspoon pumpkin pie spice or cinnamon
- 1 tablespoon unsalted butter melted
Instructions
- Start with the oven and baking sheet. Set your oven to 350°F (175°C). Place a sheet of parchment paper on a baking tray so the donut holes won't stick.
- Bring the dough together. Put all the donut hole ingredients into a medium mixing bowl. Use a spatula to stir everything until the almond flour is fully incorporated and the mixture comes together into a soft dough.
- Make it easy to handle. The dough should hold its shape when rolled, even if it feels a little tacky. Give it a minute to rest, and if it's still sticking too much to your hands, work in up to 2 extra tablespoons of almond flour.
- Make 12 little rounds. Take roughly a tablespoon of dough for each donut hole and roll it gently between your hands. Place the balls onto the lined baking sheet, spreading them out slightly.
- Into the oven! Bake for 12–15 minutes, just until the donut holes are set on the outside and have a hint of golden color underneath. They won't brown much on top, so keep an eye on the bottoms.
- Give them a few minutes. Keep the donut holes on the baking sheet for 10 minutes after baking. This helps them firm up enough to pick up and coat without breaking.
- Finish with cinnamon sugar. Combine the granulated sweetener and cinnamon (or pumpkin pie spice) in a shallow bowl. Brush the donut holes with melted butter, then gently turn them in the mixture until covered.
- Ready to eat! Enjoy them while they're still a little warm, or serve once completely cooled.
Notes
- Use superfine blanched almond flour, not almond meal.
- Make sure to use pure pumpkin puree, not pumpkin pie filling.
- Choose a sugar-free maple-flavored syrup. The sweetness and consistency can vary between brands.
- If the dough is too sticky, add extra almond flour 1 tablespoon at a time.
- For a stronger pumpkin spice flavor, increase the spice in the dough to 1½ teaspoons.
- Let the donut holes cool before coating so they don't fall apart.
- Store leftovers in an airtight container in the refrigerator for up to 4 days, preferably without the coating.
Nutrition
Serving: 1serving | Calories: 193kcal | Carbohydrates: 8g | Protein: 6g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 2mg | Potassium: 40mg | Fiber: 4g | Sugar: 2g | Vitamin A: 2473IU | Vitamin C: 1mg | Calcium: 70mg | Iron: 1mg | Net Carbs: 4g